This oil-free protein mayo is made with only three simple ingredients, including boiled eggs, and it blends up super creamy. I make it often when I want a lighter option for sandwiches, salads, or dips. It comes together in a few minutes, and it's such a handy swap when I'm trying to keep meals a bit leaner during the week.
🥄 5-Min Mayo | 🌿 Paleo/Keto | 🚫 Oil/Dairy | 🍔 Burger's Best Friend
As a home cook who focuses on low-fat, high-protein recipes (and is constantly experimenting with macro-friendly swaps), this oil-free high-protein mayo is one of my go-to kitchen hacks.
You won't believe how rich and zingy this homemade version tastes, with just 3 simple ingredients. It's perfectly thick straight from the blender, firms up even more in the fridge, and beats store-bought mayo any day. Once you try it, you'll want to slather it on everything! Try it on my 20-minute oven-baked burgers with fluffy dinner buns using tangzhong, it's a game-changer!
If you're looking for a classic mayo recipe, check out my 4-ingredient homemade mayonnaise using raw egg and oil!
Jump to:
💗 Why This Recipe Works
- Oil-free and protein-packed: Great for those looking for a lighter mayo alternative. (At 6g of protein per serving, it's a smart way to boost your daily protein goals.)
- Quick and simple: Just three main ingredients and a few easy steps!
- Diet-friendly: Ideal for paleo and keto diets, with no raw eggs or dairy. For another fresh and vibrant condiment, you might enjoy my quick and easy authentic chimichurri sauce.
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Eggs (Hard-Boiled): These form the creamy base and deliver the main protein punch to make this a high-protein condiment. Use large, organic or free-range eggs for the best consistency and taste. This mayo is perfect in my homemade eggplant spread recipe.
- Spicy brown mustard: Gives a slight tang and depth of taste, without overpowering.
- Apple cider vinegar: Balances the mayo with a bit of acidity.
- Salt: Just a pinch brings everything together!
♻️ Substitutions
- Eggs: Use egg whites for a lighter version, or try a vegan egg replacement. You can also make it with tofu or avocado.
- Spicy brown mustard: Swap with Dijon mustard or yellow mustard for a milder taste.
- Apple cider vinegar: Lemon juice works as a substitute, adding a fresh, zesty note.
📋 Variations
- Garlic Mayo: Add a clove of minced garlic to the mixture for a garlicky spread.
- Herb Mayo: Mix in chopped fresh herbs like parsley, chives, or dill.
- Smoky Mayo: A pinch of smoked paprika can give it a subtle, smoky twist.
👩🍳 How to Make Oil-Free Protein Mayo
Make an easy, oil-free protein mayo! This creamy homemade mayo uses only three simple ingredients and comes together quickly. It's great on a tuna sweetcorn pizza for an easy protein boost. Want more simple condiment recipes to stock your fridge? Check out the rest of my ideas!
Step 1: Cook the eggs: Boil the eggs by placing them in a pot of water. Bring it to a boil, then simmer for 10-12 minutes. Transfer to ice water to cool, then peel.
Step 2: Gather the ingredients: Place the eggs, mustard, apple cider vinegar, salt, and water in a bowl.
Step 3: Blend: Use a vertical (immersion) blender to mix everything until smooth.
Step 4: Adjust consistency: If it seems thick, add a bit more water until you reach the desired texture.
Step 5: Taste and adjust: Add more mustard or vinegar if you prefer it tangier!
Step 5: Serve or use it in your favourite recipe.
A full list of ingredients and instructions can be found in the recipe card below.
💭 Expert Tips
- Blend thoroughly to get the smoothest consistency.
- For a thicker texture, let it chill for an hour in the fridge before serving.
- Use fresh ingredients for the best results, especially with the eggs.
🥗 Serving Suggestions
You can use this high-protein mayo in countless ways to upgrade your meals. My favourites are:
Creative Toppings: Use it as a burger topping, or add a dollop of sriracha for a kick on quick-baked sushi cups for parties or Japanese spicy tuna onigiri.
As a Spread: Use it as a high-protein sandwich spread or in wraps.
For Salads: Mix it into my Mediterranean potato salad, or use it in tuna/egg salad, or my Olivier salad with boiled carrots and potatoes.
As a Dip: Perfect for dipping veggies, crispy cornflake cauliflower wings, seasoned baked potato wedges with paprika, or with my healthy turkey meatballs in the oven.
❓Oil-Free High-Protein Mayo FAQs
It's thick and creamy enough to work as a veggie dip.
Try a pinch of cayenne or a dash of hot sauce.
Add more mustard or an extra egg yolk if you'd like it thicker.
Keep your oil-free high-protein mayo in an airtight container in the fridge for up to one week. Give it a good stir before each use, as it may separate a bit.
- Boil the eggs: Place your eggs in a pot and cover them with water. Bring the water to a boil over medium-high heat.
- Cook: Once boiling, reduce the heat and let the eggs simmer for about 10-12 minutes. This will ensure the yolks are fully cooked and firm.
- Cool: After the eggs are done, carefully drain the hot water and transfer the eggs to a bowl of cold water to cool down. Let them sit for a few minutes.
- Peel and use: Once cooled, peel the eggs and use them in your recipe! They're now ready to be blended into your oil-free high-protein mayo.
More You May Love
Tried this recipe? Give it a star rating below! ⭐⭐⭐⭐⭐
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
📖 Recipe
Oil-Free High-Protein Mayo
Video
Equipment
- Immersion or vertical blender
Ingredients
- 4 eggs
- 2 tablespoon spicy brown mustard or any other mustard you prefer
- 1 teaspoon apple cider vinegar
- a pinch of salt
- ⅓ cup water
Instructions
- Boil the Eggs: Start by boiling the eggs. Place 4 eggs in a pot of water, bring it to a boil, then lower the heat and let them simmer for about 10-12 minutes. Once done, transfer them to a bowl of ice water to cool. Peel the shells off when they're cool enough to handle.4 eggs
- Add ingredients to the blender: Place the peeled hard-boiled eggs, spicy brown mustard, apple cider vinegar, salt and water directly into the blender jar.2 tbsp spicy brown mustard, 1 tsp apple cider vinegar, a pinch of salt, ⅓ cup water
- Blend until creamy: Secure the lid and blend on medium speed for about 30-60 seconds, until the mixture is smooth and creamy.
- Adjust the consistency: If the mayo is thicker than you'd like, add a bit more water and blend briefly to reach your preferred texture. Usually, the recipe makes 1 cup of mayo.
- Taste and adjust: If you prefer a tangier taste, add a touch more mustard or vinegar, then blend quickly to mix. Enjoy!
Notes
- Egg Quality: Fresh, high-quality eggs will make a smoother mayo. If you have access to pasture-raised or organic eggs, those are a great choice.
- Consistency Tip: If your mayo turns out thicker than you like, simply add a little more water, one tablespoon at a time, until you reach your preferred texture.
- Mustard: For a milder taste, you can swap out the spicy brown mustard for regular mustard or Dijon mustard.
- Vinegar: Apple cider vinegar adds a nice tang to the mayo, but feel free to adjust the amount based on your taste preferences.
- Storage: Store your mayo in an airtight container in the fridge for up to 1 week.
- Blender Type: This recipe works best with a vertical (immersion) blender or a regular blender-just make sure to blend until smooth!
- Adjusting Flavor: If you want a bit more zing, increase the mustard or vinegar by small increments and taste as you go.
- Serving Ideas: Perfect for sandwiches, salads, wraps, or as a dip for veggies. You can also use it in creamy dressings!
- Protein Source: The high-protein count comes primarily from the four hard-boiled eggs, providing 6 grams of protein per serving (Source: Nutrition Panel above).
- Serving size is about ¼ cup per person (recipe makes roughly 1 cup total).
Haley says
I wanted this to work so badly! A clean ingredient mayo?! Yes, please! But this missed the mark for me big time. It was much runny/watery for a sandwich spread, soaking into the bread too quickly. The flavor matched the ingredients, watered down eggs with mustard. My search for an oil free mayo continues.
Becca says
This oil-free high protein mayo is smooth, creamy, and surprisingly wholesome. A great lighter alternative that still brings plenty of flavor!
Angie says
This came out so creamy and was such an easy lighter option. I loved using it on sandwiches and as a quick dip during the week!
Brianne says
We love this recipe. It makes the best chicken salad and egg salad!
Liz says
This recipe worked perfectly and I loved that it didn't have any added sugar! It's was perfect for our chicken salad!
Amy Dong says
This was such a great healthy swap for regular mayo. Thanks for sharing such a simple and delicious recipe!
Diana says
Always looking for ways to add more protein. This mayo is perfect for sandwiches or dips!
Jimmy says
I had no idea mayonnaise was so easy to make. Thanks for the recipe!
Keith says
A high-protein alternative that actually keeps that rich, velvet-smooth texture is a total win! It blends up beautifully creamy and provides the perfect tangy base for spreads or dressings without feeling heavy at all. It's a fantastic staple to keep in the fridge for easy meal prep.
Anna says
I added both garlic and herbs as suggested and it was really tasty!